Tteokbokki Recipe
Tteokbokki has a long history in Korea, dating back to the Joseon Dynasty (1392–1897). Originally, it was a royal court dish known as "Gungjung Tteokbokki," which was a savory and non-spicy version made with soy sauce and various vegetables.
Equipment
- Large pot
- Mixing bowl
- Cutting board
- Knife
- Wooden spoon
Ingredients
- 1 lb (450g) Korean rice cakes (tteok)
- 3 cups water
- 1 sheet dried kelp (about 4x4 inches)
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon gochugaru (Korean red chili flakes)
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 2 cloves garlic, minced
- 1/2 onion, sliced
- 1/2 cup fish cakes, sliced
- 1/2 cup green onions, cut into 2-inch pieces
- 1 boiled egg (optional)
- Sesame seeds (for garnish)
Instructions
- Prepare the Rice Cakes: If using refrigerated or frozen rice cakes, soak them in warm water for about 10 minutes to soften them. Drain and set aside.
- Make the Broth: In a large pot, add 3 cups of water and the dried kelp. Bring to a boil, then remove the kelp after 5 minutes. This will create a simple broth base for your tteokbokki.
- Add the Seasonings: To the broth, add gochujang, gochugaru, soy sauce, sugar, and minced garlic. Stir well to combine and dissolve the gochujang completely.
- Cook the Rice Cakes: Add the softened rice cakes to the pot and bring to a boil. Reduce the heat to medium and let it simmer for about 10-15 minutes, stirring occasionally to prevent sticking.
- Add Vegetables and Fish Cakes: Add the sliced onions and fish cakes to the pot. Continue to cook for another 5 minutes until the vegetables are tender and the sauce has thickened.
- Finish with Green Onions: Add the green onions and cook for an additional 2 minutes.
- Serve: Transfer the tteokbokki to a serving plate. If desired, add a boiled egg and sprinkle with sesame seeds for garnish.
- Enjoy: Serve hot and enjoy your delicious homemade tteokbokki!